Pasta with Chickpeas and Broccolini

Total Time
21 min
10 min
11 min
This easy, hearty pasta recipe comes together in about 20 minutes. As the pasta cooks, put together the sauce, which includes softened onion, jalapeños, broccolini, chickpeas, and veggie broth. Stir it all together and cook so the sauce has a change to reduce a bit and just until the broccolini reaches the perfect texture, which should take just 6 minutes. Everything is then topped with fresh citrusy lemon zest and juice as well as peppery arugula. If arugula is a bit too strong for you or you don't have any in the fridge, you can use kale, baby spinach, or watercress instead.


Uncooked whole wheat pasta

6 oz, fusilli variety

Olive oil

2 tsp

Uncooked red onion(s)

1 medium, finely chopped


2 medium clove(s), minced

Jalapeño pepper(s)

1 small, finely chopped, seeds left in

Uncooked baby broccoli

1 pound(s), trimmed and cut crosswise into thirds

Canned drained chickpeas

15½ oz, rinsed

Vegetable broth

1 cup(s)

Table salt

¾ tsp


1 item(s), zest finely grated and lemon juiced


5 cup(s), loosely packed


  1. Cook pasta according to package directions. Drain and keep warm.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and chile and cook, stirring constantly, until fragrant, 30 seconds. Add broccolini, chickpeas, broth, and 1/4 teaspoon salt and bring to boil. Reduce heat, cover, and cook until broccolini is crisp tender, about 6 minutes.
  3. Add pasta, remaining 1/2 teaspoon salt, and lemon zest and juice to skillet and toss just until well combined. Remove from heat and toss in arugula.
  4. Per serving (2 cups)


If you’d like, sprinkle each serving of pasta with 1 tablespoon grated Parmesan.